A simple South Indian dish, with starchy vegetables.
Ingredients;
1-2 parsnips
1-2 carrots
1 medium sweet potato
4-5 baby courgettes/zucchini
oil for frying
1/2 cup freshly grated coconut
1 tbsp black mustard seeds
2-3 Thai green chiles
1 tsp turmeric powder
Salt to taste
Lemon or lime juice
Method:
Ingredients;
1-2 parsnips
1-2 carrots
1 medium sweet potato
4-5 baby courgettes/zucchini
oil for frying
1/2 cup freshly grated coconut
1 tbsp black mustard seeds
2-3 Thai green chiles
1 tsp turmeric powder
Salt to taste
Lemon or lime juice
Method:
- Cut the vegetables into bite-size pieces: circles, squares, half-moons, whatever looks good on the plate.
- Par-boil all the veg, one by one. That´s because vegetables cook at different speeds. Set the vegetables aside and save the cooking water.
- Heat the oil in a large pan . Fry the coconut gently until it begins to brown.
- Add the mustard seeds and chiles and cook until the mustard seeds begin to pop - about 1 minute.
- Now add the turmeric, stir for 30 seconds, and stir to mix well with the coconut.
- Add all the vegetables and some of the cooking water, stir for a minute or two and serve.
